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Saturday, August 20, 2011

Baked Eggplant and an update


Well, summer is over and kids are back in school. I think I checked out blog-wise back in June, but I have been busy creating! Mostly in the kitchen and my art studio; not a whole lot of crafting. I wanted to share one of our favorite healthy recipes-baked eggplant and ranch (read on) with you. My kids actually love it and it's good for them!


And as my summer goes, I was really busy teaching painting workshops to elementary aged students. We had a blast painting watermelons, flip flops, flowers, flags and much more. If you'd like to get some great ideas on fun things to paint with your children, plus some easy to follow tutorials, click on the picture below. I'd love to have you as a follower on my art blog also. I'm currently trying to redo it right now so it has a cleaner and easier to follow format.

www.sleepyheaddesignsstudio.blogspot.com

Now for the recipe:


I wish I had a formal recipe but I don't, so keep in mind you may have to tweak some things as you go along:

First, I cut skin off egg plants and slice into rounds about 1/4" thick. I usually use 2 medium sized eggplants

Place in a bowl of milk to soak while preparing mix
In a separate bowl combine:
 1/4 cup all purpose flower (estimate)
2 cups +/- Italian seasoned breadcrumbs (this time I used Panko breadcrumbs)
1/2 cup grated Parmesan and Romano cheese (from the bottle shaker)
Salt and Pepper to taste

Spray metal cooking sheet with canola oil
Dredge eggplant rounds in mix and place on sheet
Lightly spray each round with cooking oil

Bake at 425 degrees until brown and crunchy.
Serve with homemade buttermilk ranch dressing
A yummy snack, appetizer or side dish! After these are cooked you can also freeze any leftovers and then just pop back in the oven to warm and crisp!
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